Cod poached in court bouillon is a classic French dish, particularly in Provence. My Provencal sweetheart introduced me to this way of cooking cod, and I can’t get enough of it. It’s easy, fast, and the fish is perfectly and subtly flavored with the poaching liquid which has been infused with bay leaves, garlic, salt, and olive oil. I’ve been serving it with yukon gold potatoes that have been boiled in the same fish poaching liquid, with a little dash of saffron for color. As always with fish or seafood, pick the freshest possible at the market. The fish’s flesh should glisten, it should not look tired or dry. It should have a fresh, not a fishy, smell.
2 quarts water 1 tablespoon salt 2 cloves garlic, crushed 2 bay leaves 1 tablespoon extra virgin olive oil 2 pounds cod fillets (or other firm white fish, not sole), cut to fit the pan Lemon, for garnish
Optional side of saffron potatoes:
1 pound Yukon Gold potatoes, cut into 1 1/2-inch chunks (peel on or off, your choice) Salt Pinch saffron
Cover with foil. Let rest for 5 minutes before serving, or if you are making the optional potatoes, let rest until the potatoes are done. Simmer for 15 minutes or until the potatoes are easily pierced with a fork. Drain. Sprinkle potatoes with additional salt if desired. Serve fish with a slice of lemon.
